Ingredients:

  • 1 lb lean ground beef
  • 8 oz smoked turkey, diced small
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 small head of green cabbage, chopped into 1-inch ribbons
  • 2 cups cooked white rice
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 14½ oz diced tomatoes
  • 8 oz tomato sauce
  • ½ cup low-sodium beef broth
  • 1 tbsp apple cider vinegar

Instructions:

  1. Heat 2 tbsp olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat.
  2. Add 1 lb lean ground beef and 8 oz diced smoked turkey, cooking until the meat is dark golden, no longer pink, and reaches an internal temperature of 160°F (71°C).
  3. Stir in 1 diced yellow onion and 3 cloves minced garlic, sautéing for 3–4 minutes until the onion is translucent and fragrant.
  4. Stir in 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper to toast the spices.
  5. Add the chopped cabbage ribbons, stirring for about 5 minutes until the cabbage begins to soften and shrink in volume.
  6. Fold in 2 cups cooked white rice, ensuring the grains are evenly distributed among the meat and cabbage.
  7. Pour in 14½ oz diced tomatoes, 8 oz tomato sauce, ½ cup low-sodium beef broth, and 1 tbsp apple cider vinegar.
  8. Stir gently to combine, reduce the heat to low, cover with a lid, and simmer for 10–15 minutes until the cabbage is tender and the sauce has thickened into a velvety glaze.